Pumpkin Blueberry Dutch Baby Pancake
Serves 8
5 mins prep
40 mins cook
45 mins total
🍁🥞🫐 One big oven-baked pancake so there's nothing to stand around waiting to flip! The batter is made in the blender making this the EASIEST pancake ever! Gluten-free and dairy-free options provided.
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Preheat oven to 425F and place an approximately 9 or 10-inch large oven-safe skillet (cast iron is great if you have it) on a baking sheet (this is insurance against an accidental overflow) and place it in the oven.
To the canister of a blender, add the eggs, flour, milk, pumpkin puree, sugars, vanilla, cinnamon, salt, and blend on high speed to combine; set aside.
When the oven has been preheated and the skillet is hot, remove it from the oven (use caution because the handle will be hot), add the butter, and allow it to melt. Swirl the pan to encourage the butter to melt. If needed in order to melt the butter, return the skillet momentarily to the oven. Make sure the butter has coated the entire surface of your skillet to help prevent the Dutch Baby from sticking later.
Evenly pour the blender batter over the top of the melted butter.
Evenly sprinkle 1 1/2 cups blueberries over the top of the batter and bake for about 40 minutes, or until puffed, golden, and set; start checking at 30 minutes. Baking times will vary on the size of your skillet and the exact ingredients used, oven, climate, etc. so keep an eye on your Dutch Baby and not the clock.
Garnish with extra blueberries and optionally serve with a dusting of confectioners' sugar, maple syrup, honey, jam, ice cream, whipped cream, whipped topping, etc.